Crispy Roasted Chickpeas with Chili-Lime Dust

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 3 tablespoons avocado oil
• 1.5 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 0.25 cup toasted pumpkin seeds
• 3 thinly sliced scallions
• 0.25 cup chopped fresh cilantro(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and position a rack in the center.

2. 2

   Drain the chickpeas in a colander and rinse well under cold water. Pat them completely dry with paper towels, rolling them gently to loosen the skins; discard any loose skins that slip off.

3. 3

   Spread the dried chickpeas on a clean kitchen towel and let them air-dry for 10 minutes while the oven finishes heating.

4. 4

   Toss the chickpeas in a large bowl with 2 tablespoons of avocado oil, making sure every one is evenly coated.

5. 5

   Spread the chickpeas in a single layer on a rimmed baking sheet lined with parchment paper.

6. 6

   Roast for 35-40 minutes, shaking the pan every 10 minutes, until the chickpeas are deep golden and audibly crunchy when tapped with a spoon.

7. 7

   While the chickpeas roast, make the chili-lime dust: in a small bowl, combine the smoked paprika, ground cumin, cayenne pepper, garlic powder, and kosher salt.

8. 8

   In a dry skillet over medium heat, toast the pumpkin seeds for 3-4 minutes, stirring constantly, until they pop and smell nutty. Transfer to a plate to cool.

9. 9

   When the chickpeas come out of the oven, immediately drizzle them with the remaining 1 tablespoon of avocado oil and the lime juice, tossing to coat while hot so they absorb the flavor.

10. 10

    Sprinkle the chili-lime dust over the hot chickpeas and toss thoroughly until evenly coated.

11. 11

    Add the lime zest and toss once more.

12. 12

    Let the chickpeas cool on the baking sheet for 10 minutes so they crisp up fully.

13. 13

    Transfer to a serving bowl, top with toasted pumpkin seeds, sliced scallions, and chopped cilantro if using, and serve immediately.